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55 lines
1.8 KiB
Markdown
55 lines
1.8 KiB
Markdown
# How to Make Braised Carp with Napa Cabbage
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Cooking oil
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- Ginger
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- Garlic
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- Carp
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- Napa cabbage hearts / Baby cabbage
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- Salt
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- Dark soy sauce
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- Light soy sauce
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- Cinnamon stick
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- Star anise
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- Pixian broad bean paste
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- Dried chili peppers (omit if you don't like spicy food)
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## Measurements
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Note: Adjust seasonings based on the size of the fish.
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Per serving:
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- Cooking oil: 10ml
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- Ginger: 3 slices
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- Garlic: 3 cloves (cut into chunks)
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- Carp: 0.6 kg (cleaned)
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- Baby cabbage: 13 leaves (you can add more as it shrinks significantly during cooking)
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- Salt: 5-8 grams
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- Dark soy sauce: 3ml
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- Light soy sauce: 6ml
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- Cinnamon stick: 1 piece
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- Star anise: 3 pieces
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- Pixian broad bean paste: 20 grams
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- Dried chili peppers: 4-6 pieces (adjust to taste)
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## Instructions
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- Clean the carp and make cuts on its body (several incisions help the flavors penetrate)
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- Wash the baby cabbage and place it in a plate for later use
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- Heat cooking oil in a pot. Add a pinch of "salt", "ginger", "garlic", "Pixian broad bean paste", "cinnamon stick", and "star anise", and stir-fry until fragrant
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- Place the fish in the pot and pan-fry (for 3 minutes, flip every 30 seconds)
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- Add "water" (the water level should be nearly even with the fish, slightly less is fine). Add "light soy sauce", "dark soy sauce", and "baby cabbage"
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- Simmer on high heat for 15-20 minutes. When the sauce is almost dry, add "salt" and serve
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## Additional Notes
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- You can also add some vermicelli noodles. Soak the noodles in cold or warm water until soft, then add them together with the baby cabbage.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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